Blondies (Blonde Brownies)

One of my favorite Food Network shows is Throwdown with Bobby Flay.  One thing I learned from the show last week is that there’s such a thing sa Blondies…the fair counterpart of brownies!  Am I the only person in the known universe who didn’t know about it?  I checked out my Hershey’s recipe book and right there was a recipe for the blonde goodies.  All I needed was an excuse to bake. ;)  It turned out I had that, too!  Last week, my friend, Bet, and her hubby threw a 3rd birthday party for their youngest son, Milo.  I instantly had unwilling victims people to share the calories with!  That’s my mantra, “Share the calories!”

rich blondes

Walnut, semi-sweet chocolate and white-chip-filled blonde brownies.

I took this picture inside the car on the way to the party.  The goodies are inside a plastic container safely on my lap. ;)

The end product was rich and chewy.  I only wished the color came out lighter.  Do you think it’s the brown sugar?  I was happy with the result, this being the first time I ever baked brownies/blondies from scratch. ;)

Here’s the recipe:

2 cups packed light brown sugar

1 cup (2 sticks) butter or margarine, melted

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon salt

2/3 cup (of each) semi-sweet chocolate chips, peanut butter chips, white (chocolate chips)

chocolate chip drizzle (recipe follows)

1.  Heat oven to 350 degress F.  Grease 15 1/2 x 10 1/2 x 1 inch jelly-roll pan.

2.  Stir together brown sugar and butter in large bowl; beat in eggs and vanilla until smooth.  Add flour and salt, beating just until blended; stir in chocolate, peanut butter and white chips.  Spread batter into prepared pan.

3.  Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.  cool completely in pan or wire rack.  Cut into bars.  With tines of fork, drizzle chocolate chip drizzle randomly over bars.

*Makes 72 bars*

Chocolate Chip Drizzle – In small microwave-safe bowl, place 1/4 cup semi-sweet chocolate chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil).  Microwave at high (100%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.

I deviated slightly from the recipe.  Since I didn’t have peanut butter chips, I used walnuts instead.  Brownies usually have nuts, right?  I also didn’t have a jelly roll pan.  The biggest pan I have is 9 x 13 and it’s more than an inch deep.  That’s why my blondies came out thicker than I would have wanted and yielded way less than 72 bars.

We’re going to another party tomorrow.  Hmm, what should I bring? :D

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5 Responses to “Blondies (Blonde Brownies)”

  1. […] My not so blonde blondies.  I’ll make sure to use light brown sugar next time. […]

  2. […] fell in love with these blondies the first time I made them, that was in November 2007 (blog entry here).  It’s a classic case of love at first bite or love at first bake.  Unlike some recipes, […]

  3. […] is very close to Weng’s Blondies, but this one is out of the box! Hah! Yuff, you read it right…another semi-home-made […]

  4. Deanne says:

    I tried your blondies and my family thought they were awesome, I deviated a bit from your recipe and instead of peanut butter chips I added milk chocolate chips and also 2/3 cups of coconut. Gave them a great texture and we baked them in a 9 x 13 pan to make them taller! YUM!


    munchkinmommy Reply:

    Hi Deanne! I’m glad your family thought the blondies are awesome. Big thanks to my Hershey’s recipe book! Hee hee. You know what, I have yet to make these blondies with peanut butter chips! I always just use semi-sweet chocolate chips and white chocolate chips. I used to bake these in a 9×13 pan as well, but I’ve since been using a baking tray. That way, there’s not too much guilt when we eat more than one piece. Haha! :)


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